Saucy Salsa Verde

Inspired by yet another celebrity chef, this time Michael Symon, I prepared my own version of his Salsa Verde. I had planned a roasted chicken for dinner and wanted to use up some leftover fresh herbs. This tangy fresh tasting salsa is the perfect accompaniment to the bird. I was wary of making too much knowing that my young children would probably not favor the bright green sauce, but there was none leftover! I recommend doubling the recipe if you have more than 4 adult eaters (or culinary-adventurous kids) at your table.

Saucy Salsa Verde

Toss all these ingredients into the food processor:

½ cup parsley, basil or cilantro (or a mix, depending upon your taste and what you have on hand)

2 Tbsp. capers

2 anchovy filets (mine were from a can packed in oil)

1 fat clove garlic

Grated zest and juice of one lemon

1 shallot

Salt and pepper to taste

*If you like it spicy, try adding cayenne, red pepper flake or a fresh hot pepper such as jalapeño.

Pulse the ingredients a few times (maybe 5). Continue to pulse while adding enough olive oil to make a thick sauce, probably between ¼ – ½ cup. Spoon into a pretty bowl and serve with a small spoon.

Like this:

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One thought on “Saucy Salsa Verde”

Interesting… I have never used anchovy fillets in a salsa verde before… this looks like a great recipe! I love salsa as an accompaniment to most deishes, yes, chicken is delicious, but so is fish! I think its all the fresh ingredients of the salsa that makes it so fresh and delicious!